To make chilli oil
sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
Take ginger, red
chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
Pass it through a
strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
To make sweet sour
dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
Mix cornflour with 2
tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
Strain before serving
if you do not want garlic and ginger pieces or serve as it is.
Peel cucumbers and
slice lengthwise and remove seeds.
Take 2 tbsps vinegar,
2 tbsps sugar, chilli flakes, ½ tsp salt, ginger, sesame oil in a bowl and mix well.
Add cucumber to the
vinegar-sugar mixture and mix well so that all the cucumber pieces get well coated. Refrigerate or store in an airtight container.
Take 3 tbsps of
vinegar, 2 tbsps sugar, 1 tsp salt, 1 tsp chilli paste in another bowl and mix well. Add cabbage pieces and mix well so that all the cabbage pieces are well coated. Refrigerate or store in an airtight container.